Simmered to Perfection: Bone Broth How to!

Homemade Bone Marrow Broth (Farmstead Style)

Last week I picked up a bag of beef marrow bones from Grace Balogh at Willow Ridge Farm (📞 860-634-4379). If you’ve never worked with marrow bones before, trust me — they’re a game changer. Big, rich, and just waiting to be turned into liquid gold.

I’ve had so many of you ask how to make bone broth from scratch, so here we go. Don’t be intimidated — bone broth is more patience than skill. The beauty is in the slow simmer.

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INGREDIENTS

• Beef marrow bones (call Willow Ridge Farm for the best ones!)
• 2 carrots
• 2 celery stalks
• 1 onion
• 3–5 cloves garlic
• 2 bay leaves
• A splash of apple cider vinegar
• Salt & pepper
• Water to cover

Optional spice additions:

• A stick of cinnamon (warming & anti-inflammatory)
• A few slices of fresh ginger (immune support, brightens flavor)
• A pinch of turmeric & black pepper (classic anti-inflammatory duo)
• A sprig of rosemary or thyme (herbal, aromatic, good for digestion)

🐾 Side Note for Pet Parents: If you’re making broth to share with your dogs, leave out the onion, garlic, excess salt, and spices. Stick with just bones, carrots, celery, and a splash of vinegar. They’ll lap it up, and you’ll keep them safe and happy. 🐾

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STEP ONE: CLEAN & ROAST THE BONES

Give your bones a rinse under cold water. Roast them in a 400°F oven for about 30 minutes until golden brown. Roasting deepens the flavor and gives your broth that cozy, earthy richness.

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STEP TWO: BUILD YOUR POT

Transfer bones into your largest slow cooker or stockpot. Add the carrots, celery, onion (no need to peel), garlic, bay leaves, vinegar, salt, and pepper. Toss in any spice add-ins you’re experimenting with. Cover everything with cold water.

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STEP THREE: THE LONG SIMMER

Bone broth gets its magic from time. The longer it simmers, the richer and more nourishing it becomes.

I highly recommend using a slow cooker or crock pot for this. Set it on low and let it bubble gently for 20–24 hours. That way, you don’t have to worry about fire hazards from leaving your stove on overnight, and you don’t risk bacteria from turning the stove off and letting it sit too long.

👉 Can you do it on the stovetop? Yes — but only if you’re home and keeping an eye on it. If you go that route, stick to shorter 8–10 hour sessions during the day, then refrigerate the whole pot overnight before resuming the next morning. Safety first — broth should comfort, not give you a stomachache.

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STEP FOUR: STRAIN & STORE

Once done, remove the bones and veggies. Strain the liquid into jars. Let cool before refrigerating or freezing. The next day, scrape off the hardened fat if you like, and underneath you should see a broth that jiggles like Jell-O — that’s the collagen, and that’s the goal.

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WHY MAKE IT YOURSELF?

Because no store-bought carton will give you this depth. Homemade bone marrow broth is packed with minerals, amino acids, and gelatin that soothe your gut and nourish your body. It’s comfort food with real benefits. And if you play with those spices — cinnamon, ginger, turmeric — you’ve just added even more layers of healing.

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DON’T FORGET WILLOW RIDGE FARM

If you’re ready to try, get your bones from Grace Balogh at Willow Ridge Farm (860-634-4379). Quality bones make all the difference, and Grace is the one to call.

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NEXT UP: THE VIDEO

This is your written step-by-step, but sometimes it helps to see it in action. I’ll be sharing a how-to video on my social medias soon, walking you through the roast, the simmer, and the big reveal. Stay tuned — you won’t want to miss watching that broth wobble.

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✨ Question for you all: What would you add to your bone broth — classic herbs, or are you brave enough to try cinnamon and ginger?

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